Potato Breakfast Pizza

Cook Time 1 hour 40 minutes

Servings makes 1 focaccia

Ingredients

Base

3 large potatoes, grated

1 egg

1 tbsp extra virgin olive oil

Salt & pepper

1 tbsp grated parmesan

Toppings

2 cups baby spinach or kale

1 tbsp extra virgin olive oil

4 eggs

6-8 cherry tomatoes, halved

50g fetta cheese, crumbled

Fresh herbs (parsley, dill, or chives)

Chilli flakes, dukkah, or za’atar to finish (optional)

Method

Preheat oven to 200°C (fan-forced). Line a 24–26cm ovenproof frying pan or tray with baking paper.

To make the base, grate potatoes and squeeze out moisture in a clean tea towel. Mix with egg, extra virgin olive oil, salt, pepper, and Parmesan. Press firmly into the pan to form a crust, making sure it’s even. Bake for 25–30 mins until golden and crisp at the edges.

To sauté the greens, heat extra virgin olive oil in a pan, cook spinach/kale just until wilted. Season lightly.

To assemble pizza, scatter the greens over the base. Make 4 little wells and crack eggs into them. Add cherry tomatoes and fetta.

Bake again for 8-12 mins, until egg whites are set but yolks are still soft.

Sprinkle with herbs, spices (dukkah or za’atar are great), and a drizzle of olive oil.